* '''For the Rice'''
* 50 g Butter
* 350 g Long grain rice, washed under cold running water and drained
* 1 teaspoon Salt
* 900 ml Boiling Stock or water
* '''For the pilav'''
* 50 g Butter
* 75 g Blanched Almonds
* 100 g Dried apricots, soaked overnight, drained and coarsely chopped
* 100 g stoned, Dried Prunes, soaked overnight, drained and coarsely chopped
* 175 g Sultanas
* A pinch of Ground cloves
* 25 g Sugar
* ½ teaspoon Cinnamon
* 2 Apples, cored, the inners lined with Tin foil
* 50 ml Brandy

===Method===
* '''To cook the Rice'''
* Melt the Butter in a saucepan over a moderate heat.
* Add the Rice and Fry, stirring constantly for 2-3 minutes.
* Add the Salt and Boiling Stock or water.
* Boil vigorously for 2-3 minutes, reduce heat, cover and allow to Simmer for 15 minutes or until all the liquid has been absorbed.
* Remove from heat and place a Tea towel between the lid and the saucepan.
* Allow to rest for 10-15 minutes, then fluff up the Rice with a fork.
* '''To make the pilav'''
* Melt the Butter in a saucepan, add the Nuts, Dried Fruits, Cloves and Sugar and cook over a low heat, stirring often until the nuts are golden and the Sultanas are plump.
* Sprinkle with the Cinnamon and keep warm.
* On a large serving platter, Pile the Rice into 2 separate peaks - a large one on the right and a smaller one on the left, to represent the shape of Mount Ararat.
* Place the Apples between the peaks and fill the lined cores with the Brandy.
* Arrange the Fruit and Nut mixture around the peaks to reach about half way up the mountain, leaving the upper part to resemble snow.
* Ignite the Brandy and serve.
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